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Moist Chocolate Cupcakes Recipe


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     Moist Chocolate Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

1 (18.25 oz) pkg German chocolate cake mix
1 (16 oz) container sour cream
1/4 c butter, melted
2 large eggs
1 tsp vanilla extract

Preheat oven to 350. Beat cake mix, sour cream, better, eggs, and vanilla at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
Line muffin pans with paper baking cups; spoon batter into baking cups, filling two-thirds full.
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour). Spread with desired buttercream.
Chocolate-Mint Cupcakes- Prepare cupcakes as directed. Stir 1/4 cup finely chopped Andes mints in to chocolate buttercream. Frost cupcakes. Garnish with shaved or chopped Andes mints.

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